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IMPORTANT NOTICE      CobornsDelivers will be closed for deliveries on Sunday, April 21st.

The Big 2-For Sale


Easy Eats

Easy Eats
Meal Planning Made Easy.
Simple Recipes and Ideas that
Suit You and Your Family.
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**Easter Dinner for 4
Easy Eats > Butternut, Squash, Ricotta and Sage Crostini
Butternut, Squash, Ricotta and Sage Crostini
Butternut, Squash, Ricotta and Sage Crostini Butternut, Squash, Ricotta and Sage Crostini
When it's a cold crisp morning don't you want to roast something. This Butternut Squash gets roasted with a bit of light brown sugar. The house will smell wonderful! This is the perfect appetizer for your holiday gatherings with family and friends!
SERVES: 12
PREP TIME: 5 Minutes
COOK TIME: 35 Minutes
Ingredients

3 cups cubed Butternut Squash
2 Tbsp. Olive Oil, divided
1 Tbsp. Light Brown Sugar, packed
salt and pepper, to taste
Fresh Sage Leaves, washed and dried
3/4 Cup Ricotta Cheese, part skim
Zest and Juice from 1 Lemon
Whole Grain Baguette, cut into slices

Directions
Step 1  Step 1:
Preheat oven to 425 degrees. Cut the baguette into long thin slices and place on a baking sheet. Lightly season each slice with olive oil, salt, and pepper. Bake in the oven for 3-5 minutes until slightly toasted.
 
Step 2  Step 2:
Meanwhile, prep the butternut squash. In a large bowl, combine the cubed squash, 1 Tbsp of olive oil, brown sugar, salt, and pepper. Spread evenly over another baking sheet
 
Step 3  Step 3:
When you remove the toasted baguette from the oven, place the butternut squash into the oven and roast for 25-30 minutes.
 
Step 4  Step 4:
While the squash is roasting, place a small skillet with 1 Tbsp of olive oil over medium heat. Add the sage leaves and cook until the edges begin to curl and the leaves turn a darker green. With a tongs, transfer to a paper towel once they are done. Set aside. Once cooled, cut the leaves into small strips.
 
Step 5  Step 5:
In a small bowl, mix together the ricotta cheese, zest from 1 lemon, and season lightly with salt and pepper.
 
Step 6  Step 6:
Once the butternut squash is finished roasting, it's time to assemble the crostinis. Start by spreading some of the ricotta mixture over each baguette slice. Top with 5-6 butternut squash cubes and drizzle with lemon juice and olive oil. Garnish with cooked sage leaves.
 

Serving Suggestion:

Nutritional Analysis (per serving)




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